Francatelli’s Bonne Femme Soup
From Wholesome cookery, 1887
Can be made economical with leftover veal stock.
Presented as published in 1887. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Wholesome cookery (1887) by Marie de Joncourt, page 6. The excerpt below is the record exactly as published.
Francatelli’s Bonne Femme Soup. Chop up finely 1 cucumber, 4 lettuces, 1 onion, 1 handful of chervil ; place these in a small saucepan with 2 ounces of butter, a little nutmeg, pepper, and salt ; simmer gently for about 10 minutes, then add a tablespoonful of flour; moisten with 3 pints of veal stock, stir over the fire until the soup boils, then set it on one side to simmer ; now stir into it very care- fully 6 yolks of eggs, half a pint of cream, and a small dessert-spoonful of sugar
Cook this with the app: pantry check, scaling, and the assistant.